Sun-Dried Tomato Dip with Fresh Veggies

Keep everyone from coming into the kitchen and asking "Is the turkey done yet?" by serving this delicious dip before dinner. Cut up some fresh vegetables to serve along side it.

You'll Need:

8 sun-dried tomato halves, (not oil-packed) 1 tsp red wine vinegar
¼ cup chopped fresh parsley ½ tsp salt
1 tbsp chopped fresh chives or
1 tsp freeze-dried chives
1/3 tsp pepper
1 tbsp olive or vegetable oil 1 garlic clove, finely chopped
2 tsp lemon juice 1/3 cup plain low-fat yogurt
¾ cup sour cream

To Prepare

1. Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.

2. Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.

3. Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream.

4. Cover and refrigerate about 2 hours or until chilled.

Serve with a variety of fresh cut vegetables.